Sauteed Jerusalem Artichoke Recipe
Also known as sunchokes, Jerusalem artichokes should not be confused with globe artichokes. This tuber or root vegetable, also known as earth apple, sunroot or topinambour, is in the same family as the sunflower, and there is a Jerusalem artichoke recipe for every palate once you know how to cook this tuber.
They are perhaps easier to find in Europe than in the United States, although the roots are often used to make inulin, which is used as a source of dietary fiber in processed food instead of other fillers such as sugar.
Jerusalem artichokes are high in potassium, iron and thiamin, low in calories, and a great source of fiber. They are diabetic-friendly because the primary carb is inulin which barely affects blood sugar. If you have spotted these in the market and wondered what they are or what to do with them, grab some next time and you can discover how tasty they are, and what a unique and special flavor they offer when you prepare your own Jerusalem artichoke recipe.
Different Sunchoke Types for a Jerusalem Artichoke Recipe
You can get different types of Jerusalem artichokes and some are smooth while others have lumps and bumps on. Some are round while others are long, and the skin varies from pink or red to beige or brown.
When buying them you want sunchoke artichokes which are blemish- and black spot-free, and ones which are firm because sponginess means they’re old. You can keep them in the refrigerator for a few weeks before making a Jerusalem artichoke recipe if you need.
They are nutty and sweet and you can eat them raw, perhaps shaved thinly into your next salad and drizzled with extra-virgin olive oil, or enjoy them roasted or sauteed.
More Ideas for Jerusalem Artichokes
You can eat them peeled or with the skin on. Skin-on is fine for salad but peeled is better if you’re cooking them else the skin might toughen.
Try them raw in coleslaw, mixed with cabbage and carrots, or make a sunchoke soup recipe or creamy pureed artichokes instead of having mashed potatoes.
You can even slice them finely and fry them in a skillet of hot oil to make chips. That is a great Jerusalem artichoke recipe you can try. Brown them, drain them on paper towels and sprinkle with salt to serve. You can also pickle them with mustard seeds and turmeric. The following recipe is my go-to preparation method. I threw in a splash of white wine since I was cooking with it (OK drinking it) anyway and that complemented the overall flavor. You don’t have to do this, of course, but it is nice.
- 10½ oz (300g) Jerusalem artichokes (sunchokes)
- 1 or 2 bay leaves
- 1 finely sliced garlic clove
- Splash of white wine vinegar
- Olive oil, to saute
- Salt and black pepper, to taste
- Peel and chop the artichokes.
- Toss them in lemon juice if you aren't using them immediately (else they might discolor).
- Add some oil to a skillet and get it hot, swirling it around.
- Fry the Jerusalem artichokes until golden on both sides.
- Add the garlic, vinegar, bay leaves, salt and pepper.
- Cook covered for 20 to 25 minutes, or until tender.
- Take off the lid and discard the bay leaves.
- Cook for another couple of minutes to crisp them up, then serve hot.
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